Only in the past year I started liking Turkish delight. Up until a few months ago, I couldn’t stand this treat, but after tasting a proper version – I simply fell in love. It’s super dense, rich and very fragrant, and I love it especially with lots of pistachios inside.
These Turkish Delight cookies remind me of my childhood. As a little girl I remember these crescent Turkish delight cookies as something that was served for dessert at my relatives, and I have never tried it. Now, that I finally like this treat, I couldn’t resist but making it myself, and it turned out absolutely wonderful!
Photo: Natalie Levin
Crescent Turkish Delight Cookies
For the dough:
- 180 grams (1 1/4 cups) all-purpose flour
- 100 grams (1/2 cup) cold butter (cut into cubes)
- 100 ml. (1/2 cup) sour cream
- Pinch of salt
- 1 tsp. vanilla extract
For the filling:
- Turkish Delight desired taste
Decoration:
- Sugar powder
- Preheat oven to 170c degrees.
- Dough: In a food processor with a steel blade put flour, butter, sour cream, salt and vanilla and blend until uniform dough chunks are received.
- Transfer the dough onto a work surface .Divide into 2 parts.
- On a floured surface, roll each part into a circle about 3-4 mm thick.
- Cut the circle to 10-12 triangles (like a pizza).
- At the base of each triangle put a small piece of Turkish delight and roll into crescent shape.
- Repeat with the second part of the dough and Turkish delight.
- Place the cookies on an oven pan lined with baking paper.
- Bake for 12-15 minutes or until golden but still quite bright.
- Cool completely, sprinkle liberally with powdered sugar and serve.
- Keep the cookies in a closed container at room temperature for up to 3-4 days.
- Note that the cookies are at their best on the day or two after preparation. If you like really sweet cookies – add 1-2 tbsp. sugar powder to the dough.
- Nondairy version: use coconut cream (at least 17% fat) instead of sour cream.